Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
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  • 1 Rating
Source: Midwest Living

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Recipe Summary test

prep:
30 mins
cool:
20 mins
freeze:
4 hrs
stand:
10 mins
total:
4 hrs 60 mins
Servings:
24
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Ingredients

Ingredient Checklist

Directions

For syrup:
  • In a medium sauce, combine sugar and water. Bring to boiling over medium heat, stirring until sugar is dissolved. Boil gently, uncovered, for 2 minutes more. Remove from heat; cool until warm.

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  • Meanwhile, line twenty-four 2-1/2-inch muffin cups with foil bake cups; set aside.

  • In a large bowl, combine pineapple, strawberries, apricots and bananas. Pour warm syrup over fruits, tossing gently to coat.

  • Spoon fruit mixture into prepared muffin cups, filling each almost full. Cover with plastic wrap and freeze for at least 4 hours or overnight.

  • To serve, let fruit cup stand at room temperature for 10 minutes. Makes 24 servings.

Nutrition Facts

115 calories; carbohydrates 30g; insoluble fiber 1g; sugars 27g; vitamin a 243IU; vitamin c 9.4mg; niacin equivalents 0.2mg; vitamin b6 0.1mg; folate 4mcg; sodium 2mg; potassium 111mg; calcium 10.1mg; iron 0.2mg.
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